Barolo's soil can be broken down into two types: Helvetian and Tortonian.
Tortonian soils are located mostly west of the steep slopes of the amphitheatre of hills between Barolo and La Morra. Tortonian soil has a bluish tint, is rich in magnesium and manganese, and is composed of 30% sand, 55% clay and 15% limestone.
Tortonian soils produce a more fragrant, elegant and early maturing Barolo requiring less ageing.
On the other hand, Helvetian soils dominate in the east on the rising hills of Monforte and Castiglione Falletto and across the valley at Serralunga. It is made up of many different sandstone types and produces more robust wines with more colour, body, and tannins, requiring at least 12-15 years of age to be at their best.
Lara and Luisa created their own domain Agr. Lalù in 2019. They vinify 3.5ha of vines from Monforte d'Alba & La Morra's communes on the two different types of soils. Their plots include 0.3ha Monforte Le Coste, 0.5ha La Morra's Roncaglie, & 1.5ha Monforte's Bussia Brovi (opposite Bussia Corsini).